Twenty years ago, we printed a Thanksgiving story about different dressings and stuffings. This is one of the recipes, from Nathalie Dupree, the doyen of Southern cooking. It came from Cindy Morgan, who had worked for Dupree when she owned a restaurant. Dupree considered it the ultimate Thanksgiving cornbread dressing.

Depress said "cush" is an old word for what we call dressing, possibly Indian, African or Arabian (as in couscous) in origin.

Cindy's Southern Cornbread Dressing Cush

Makes about 12 servings

5 cups crumbled cornbread

4 cups toasted bread cubes

1-1/2 cups chicken broth

1/2 cup butter

1-1/2 cups chopped onion

1-1/3 cups chopped celery

1 green bell pepper, seeded and chopped

1/3 cup chopped parsley

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

Salt and freshly ground black pepper

2 eggs, beaten

2 hard-cooked eggs, chopped

Preheat the oven to 400 degrees.

Soak the cornbread and bread cubes in the broth. Heat two to three tablespoons butter in a large frying pan. Add the onion, celery and green pepper and cook until tender.

Add the breads to the cooked vegetables. Melt the remaining butter, and add to the mixture with the parsley, sage, thyme and salt and pepper to taste. Add the eggs after tasting. Place the dressing in a greased casserole dish and bake, uncovered, for 45 minutes, or use as a stuffing under the turkey skin or in the cavity.